Smoked Salmon with Angel Hair Pasta in a creamy yogurt sauce with Feta, Swiss, basil, oregano, salsa and smoked salmon.
12 ounces angel hair pasta
1 cup fat-free milk
3/4 cup plain low-fat yogurt
4 ounces Feta cheese, crumbled
1/2 cup shredded Swiss cheese
1 teaspoon dried, crushed basil
1 teaspoon dried, crushed oregano leaves
1 16-ounce jar mild, thick and chunky salsa
3/4 pound medium shrimp, peeled and deveined
3/4 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees. Cook pasta according to package directions; drain.
In a medium bowl, combine eggs, milk, yogurt, feta cheese, Swiss cheese, basil and oregano; mix well.
Spread 1/2 of the pasta on the bottom of an 8 x 12-inch baking dish coated with nonstick spray. Spread salsa over pasta. Place 1/2 of the shrimp over salsa. Cover with remaining pasta. Pour egg mixture over the pasta; layer with remaining shrimp. Sprinkle Monterey Jack cheese over the top.
Bake 30 to 35 minutes or until bubbly. Let stand 10 minutes.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 428; Total Fat: 14g; Saturated Fat: 8g; Cholesterol: 230mg; Sodium: 1813mg; Carbohydrates: 42g; Fiber: 1g; Protein: 31g
Source: Wheat Foods Council
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